Subj : 2025 Top 40 Recipes - 27
To   : All
From : Dave Drum
Date : Tue Sep 16 2025 04:53:05

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Chickpea Tray Bake
 Categories: Poultry, Potatoes, Vegetables, Herbs
      Yield: 6 servings
 
      8    Bone-in, skin-on chicken
           - thighs
      2 tb Ras el hanout
           Fine sea salt & black
           - pepper
      3 sm Yukon Gold potatoes; in 1"
           - thick wedges
     15 oz Can chickpeas; rinsed
      3 md Roma tomatoes; halved
           - lengthwise
      4    Romano peppers; halved
           - lengthwise, stemmed
           +=OR=+
     12    Mini bell peppers
      1    Head garlic; top 1/2"
           - removed to expose the tip
           - of each clove
    3/4 c  Extra-virgin olive oil
      2 tb Sherry vinegar
    1/4 c  Rough chopped fresh
           - cilantro
 
  Set the oven @ 375oF/190oC.
  
  Season the chicken with the ras el hanout, 2 teaspoons
  of salt and a good crack of black pepper on a
  13-by-18-inch sheet pan and leave to marinate for 10
  minutes.
  
  Add the potatoes, chickpeas, tomatoes, peppers, garlic,
  oil and 1 tablespoon of the vinegar, and gently mix so
  that everything is coated with oil. Spread the mixture
  as evenly as possible across the baking sheet and set
  the chicken on top, skin-side up.
  
  Bake for 30 minutes, then give the pan a gentle shake to
  encourage everything into an even layer. Cook for
  another 35 minutes, until the chicken is tender and well
  browned.
  
  Use tongs to squeeze out the garlic cloves, discarding
  the papery skins. Use a fork to crush the tomatoes and
  the garlic cloves, then loosely mix them into the sauce.
  Sprinkle with the cilantro, mixing it in as well.
  Drizzle over the remaining 1 tablespoon vinegar before
  serving.
  
  By: Yotam Ottolenghi
  
  Yield: 4 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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